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Portobello Red Pepper Pita
Nb persons: 4
Yield:
Preparation time:
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| 4 large | portobello muschrooms, stems removed |
| 1/2 large | red onion, thinly sliced |
| 4 | whole wheat pitas |
| 2 cups | arugula leaves |
| 2 medium | roasted red peppers, seeded and cut into 1/2 inch thick slices |
| 3/4 cup | raw tahinin |
| 1/2 cup | water |
| 1 tablespoon | lemon juice |
| 1 | medjool date, pitted and chopped |
| 1 clove | garlic, chopped |
| 1 tablespoon | Vegi-Zest |
| 1 teaspoon | Bragg Liquid Aminos |
Preheat the oven to 375 degrees. Arrange the mushrooms and onion on a bakin gsheet and roast until tender, 15 -20 minutes.
Meanwhile make the tahinin spread by blending all the ingredients together in a food processor
When the onions and mushrooms are done, split the pitas and warm slightly. Spread generous amount of the tahini spread on the top half of the pita. Place 1/2 cup arugula , 1 mushroom cap (pat dry with paper towels) and 1/4 of the onion and roasted red pepper on the bottom half of each pita. Assemble the sanddwiches.
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